We will explore some of the masterpieces of Italian gastronomy: Prosciutto and Parmiginano - Reggiano, the king of cheeses. Here within their strictly defined ares of origins, we will have the rare opportunity to see the production of these protected foods and to taste them in the company of the producers themselves. We will also visit a family-run acetaia to discover the mysterious art of brewing traditional balsamic vinegar, the rich, complex sweet-sour condiment that must be aged 12 years before it can earn the accolade of aceto balsamico tradizionale di Modena. And to counterbalance the richness of food, there are the refreshingly individualistic wines of the region: Lambrusco, Sangiovese, Albana, Pignoletto, Trebbiano, etc. Wine tastings will be offered.
We will assist to the Parmigiano-Reggiano cheese production, strictly bound to its place of origin. The secret of such goodness originates in the place of origin, in the natural feed, and in the high quality milk with no additives. The verb "to make" is absolutely correct in this case because Parmigiano-Reggiano cheese is not just manufactured, but "it is made" today as it was made eight centuries ago. Then we will visit a Prosciutto Producer. One of the earliest references to ham production in the area appeared about 100 BC in the writings of Cato, who described the practice of burying pork legs in barrels filled with salt. The meat was then dried and smoked. As the process of making air-cured Parma Ham was refined, the smoking step was discontinued. During classical times, hams from Parma were one of the delicacies featured on banquet tables. Another typical product is the traditional balsamic vinegar which is produced only in the counties of Modena and Reggio Emilia. All visits followed by tastings.
Where and When:
Meet up location: I can meet you at any hotel in Bologna or Modena area. If you are coming from another city we can meet at the Hotel Real Fini Baia del Re - Via Vignolese 1684, 41100 Modena. The hotel is located 200 mt from exit Modena South of A1 Milan-Bologna.
End location: Same as meeting location.
Duration: 7 hours
The producers are closed on public holidays. To visit the Parmesan Cheese producer and see the production phases we must be there no later than 8:30am.
Restrictions:
•I am not a driver. I can accompany you in your vehicle or I can arrange for a separate car and driver.
Service of a full day licensed tour guide. Visits to a prosciutto producer, visit to a Parmesan cheese producer, visit to a winery estate, and visit to a traditional acetatia - traditional balsamic vinegar producer. All visits include tastings.
Details:
Tour #: 26026
Tour Type: Culinary, Cultural, Youth and Family
Transportation Method: Private trasnportation is needed. In case you don't have a car I can hire a private minivan with professional driver for you.
Tour in Modena, Italy: "This was a customized tour that Olga created for us. Even after the tour began, she was still able to alter the itinera,..."[more]
Helen T. - Apr, 2012
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